All dishes:

Salads

Goat cheese and smoked salmon salad

Game birds

Roast quail with cherry

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Shellfish and Seafood

Bay scallops with porcini mushrooms

Pizza, Quiche, Tart and Pie

Roquefort cheese tart

Cheeses

Schlossberger

Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.

Mushrooms, Vegetables, Pasta and Rice

French-style peas

Peas cooked with butter, onions, salad and herbs.

Pork

Barbecued pork filet mignon

Sea fish

Sea bass and salmon tartare with sorrel sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

Pork

Pork filet mignon with prunes

Poultry

Spit-roasted Challans duck

Desserts

Roasted pineapple with vanilla

Cold starters

Oxtail terrine in jelly

Main meals

Chicken tajine with lemon

Mushrooms, Vegetables, Pasta and Rice

Lasagna with cream and morel mushrooms

Main meals

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Cheeses

Villageois cendré

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Poultry

Duck confit

Desserts

Bananas flambé

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Cheeses

Epoisses

France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

Desserts

Candied orange crema catalana

Desserts

Walnut succès cake

Macaron filled with walnut cream.

Cheeses

Cashel blue

Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.